Long before Fella and families, we used to have a standing dinner night at our friends' place. We would all bring a course and the hosts (usually the same couple) would handle the main course. The tradition actually started sometime after I went away to law school, so I didn't get to attend until I was home for a break at some point.
That first dinner I was on for dessert. My mom is an amateur baker (sometimes I fondly refer to her as Betty Crocker) and while it's not necessarily my forte, I know my way around a pan of brownies. A la mode, natch. Smothered in caramel sauce. Perfection.
We were kept if civilized for the first round that night, but the wine was going down easy (were shots, too?!) and by the time we went back for seconds, we had zero penchant for pleasantries, devouring what was left of it all straight out of the baking dish.
I haven't hosted a dinner party in awhile. I should rectify that.
It was a rarity that we could have fish or seafood at these dinners, but when we could my friend would throw this together and mangia! I had to watch him make it once or twice before I felt comfortable recreating it on my own. And now, thank goodness, it's memorialized here for posterity.
I chopped up the clams for the kids when I served it. Miss Thang held up a piece and asked "Dis for? Meat?" The Mayor, surprisingly, had no words. He must have been too busy slurping the spaghetti noodles one.by.one. I'll take that as a ringing endorsement.
3 T butter or ghee
1 T extra virgin olive oil
8 green onions, sliced (measured out to a heaping ½ cup)
3 cloves garlic, crushed
2-6.5oz cans clams, drained (reserving 1 cup of liquid)
Spaghetti or noodle substitute of choice
Heat butter and oil in skillet over medium heat; add green onions and sauté until slightly opaque. Add garlic and sauté until fragrant. Add reserved liquid from the clams and bring to a boil. Reduce heat and let reduce while the noodles cook. Add clams and heat through for the last 5 minutes. Toss with noodles and serve.